Monday, October 27, 2014

Mushrooms and Peas Gravy

I've been trying out various vegetarian dishes and this one is a keeper! The Mushrooms and Peas gravy can be made two ways, one with thinner curry, or a thick gravy like I've made.
The dish is a fantastic fusion of taste; one moment it tastes Desi and the next it doesn't! That's what I love the most about it. If you're in the mood for Desi pair it with hot chapaatis and if you're looking for a more Western taste a bowl of Egg Fried Rice (or even boiled rice or seasoned rice) would be great!

  • Mushrooms - 1 can (I used about 250 grams)
  • Green Peas - 1 cup (I used the frozen ones!)
  • Onions - 1 medium sized
  • Ginger Garlic Paste - 2 tbsp.
  • Tomatoes - 2 large sized
  • Green Chili - to taste
  • Red Chili Powder - 1 tsp. or to taste
  • Turmeric Powder or Haldi - 1/2 tsp.
  • Garam Masala Powder - 1/2 tsp.
  • Coriander Powder or Pisa Dhanya - 1 tsp.
  • Water - as needed
  • Salt - to taste

I always start by chopping the vegetables I will need and measuring out my spices in a small bowl. Rinse the canned mushrooms and soak the frozen peas in some water so that they defrost slightly.
Finely chop the onions and the tomatoes.

Heat oil and add the finely chopped onions. Fry till they become transparent and then add the Ginger Garlic paste. Let the paste cook with the onions on medium heat until the raw smell disappears. Somehow I forgot to take a picture of this step, oops!
Next add the finely chopped tomatoes and the green chilies and then fry them a little. Add all the spices and keep frying until it becomes pulpy and oil starts to separate in the sides of your pan.

Add the mushrooms and the drained peas and saute for a few minutes.

Once the mushrooms and peas are well saute'd add salt. Add enough water (about 2 cups) to dip everything in, as seen in the picture. Cover with a lid and let it cook. Keep checking from time to time to make sure nothing sticks at the bottom of the pan. Once you feel that the peas have cooked through and so have the mushrooms, remove the lid and let it cook on high heat so that the water evaporates, thickening the gravy.

When the gravy becomes thick, remove from the heat. You can adjust the consistency of the gravy according to your wish; if you want lots of gravy cook for a lesser time, if you want it more dry than what you see in the picture, continue cooking. For me, personally the gravy thickened slightly after I had served the dish too, so the consistency of gravy seen in the picture was just perfect!

Doesn't that look super duper delicious?

Serve with Chapaatis or Egg Fried Rice or Seasoned Rice or Boiled Rice or or or .... You get the point? *laughs* You'll love it if you're a mushrooms' fan!
Happy Cooking!

- S. Ali

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